Description Edit

Contributed by Catsrecipes Y-Group

  • Servings: 4

Ingredients Edit

Directions Edit

  1. Coarsely chop the scallions.
  2. Dice the celery and bell pepper.
  3. Cut the chicken into bite sized pieces in a plastic bag, combine flour, thyme and cayenne, and shake to mix.
  4. Add chicken and shake to coat lightly.
  5. Remove chicken and reserve excess flour mixture.
  6. In a large skillet, warm 1 tbsp of the butter in the oil over medium high heat until the butter is melted.
  7. Add the chicken and cook until it is browned all over, about 7 minutes.
  8. Remove chicken to a plate and cover loosely to keep warm.
  9. Add 1 remaining tbsp.
  10. Butter to the skillet and heat until melted.
  11. Add the garlic and the reserved dredging mixture.
  12. Cook, stirring, until the flour is no longer visible, about 1 minute.
  13. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat.
  14. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.
  15. Meanwhile, dice the sausage.
  16. Return the stew to a boil over medium-high heat.
  17. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes.
  18. Remove the bay leaf before serving.
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